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This hot sauce Christmas ornament declares your mild obsession for a spicy red condiment … and we'll turn up the heat with a personalized touch! Printed with the message: "I put this stuff on everything", the wooden disc ornament is perfect for your own collection and makes a fun gift for a friend who splashes Sriracha onto just about anything. Great for spicing up the Christmas tree or displaying in your kitchen year round, this token of hot sauce love can be personalized with 1, 2 or 3 lines — with a name, nickname or custom message. Specify personalized text; limit 1, 2 or 3 lines, 30 characters/spaces each. Designed in wood-like MDF, the personalized Christmas ornament includes a red hanging ribbon. 3 15/16" dia. personalized ornament.

A hot sauce manifesto focused on homemade Asian chili sauces and delicious dishes to make with them.In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America. They add a palate-pleasing subtle kick or a scorching burn to the stir-fries, appetizers, and noodle dishes so many people love. But until now, these tantalizing flavors haven't been easy to recreate at home with fresh, all-natural ingredients.Kuan offers more than 100 easy-to-follow recipes for nine sauces fundamental to Asian cooking, along with a "Know Your Chili Pepper" chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sauce, broadening the range of Asian dishes you can cook at home. From Kung Pao Sweet Potatoes and Spicy Beef Bulgogi, to Cumin-Crusted Red Curry Rack of Lamb, and even Sriracha Sea Salt Brownies, Red Hot Kitchen is packed with enticing recipes you'll want to cook right now.

Fish sauce—used to season various dishes such as soups, meat, dipping sauces—is a rising star in both Asian and non-Asian pantries. This is the first cookbook to include 50 recipes from the best chefs across the country using fish sauce as the key ingredient.Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavor in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavor their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine or Parmigiano-Reggiano for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.